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January 2009 Issue
Crab Cake Benedict
by Ronda L. Halpin
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Recently, I hosted a holiday brunch and made this fun twist on an old favorite the centerpiece of my offerings. They went over exceptionally well and I decided that, with the New Year here, it might be fun to start a little series on using old recipes from the Seasoned Cooking archives and give them breakfast makeovers. This month, I'm offering an eggs Benedict recipe that features one of my favorite crab cake recipes of all time.

You can round out this meal with a fresh green salad and some fresh fruit. Orange juice, coffee and maybe some muffins will take it from a standard brunch to a special occasion. And with the holidays over, that might just be what the doctor ordered to keep the winter blues from knocking on your door!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Crab Cake Benedict

  • Crab cakes (I suggest this recipe)
  • 6 English muffins
  • 12 eggs
  • 2/3 c. Dijon mustard
  • 1/4 c. sour cream
  • 1/4 c. honey
  • 3/4 tsp. Worcestershire sauce
Prepare the crab cakes according to the recipe and set aside. Toast the English muffins and poach the eggs to a medium consistency. In a small bowl, mix together the mustard, sour cream, honey and Worcestershire sauce. Set aside.

Serve by placing two English muffin halves on a plate, placing a crab cake on each, places a poached egg on each and then spooning a bit of the honey mustard sauce over the top. Serve immediately.

  • Yields: 6 servings
  • Preparation Time: 20 minutes
 



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